How to make Laal Maas at home?

How to make Laal Maas at home

Laal Maas is a famous non-vegetarian dish in Rajasthan. It is a hot meat dish created with a blend of Kashmiri red chilies and other traditional Rajasthani spices. It can be made in a variety of ways, but the original one uses dried red chilies.

Serve Laal Maas with steaming rice or roti. In Rajasthan, it is typically cooked for important occasions and festivals.

Ingredients for Laal Maas

How to make Laal Maas at home
  • 10 Kashmiri dry red chilies soaked in water for at least 20 minutes
  • 500 grams Mutton cut into 1 inch pieces
  • 1/2 cup Curd
  • 1 teaspoon Cumin seeds
  • 2 teaspoons Cumin powder
  • 2 teaspoons Coriander Powder
  • 1/2 teaspoon Turmeric powder
  • 2 tablespoons Ginger Garlic Paste
  • Ghee as required
  • 2 Brown cardamom
  • 3 Cardamom Pods/Seeds
  • 1 inch Cinnamon Stick
  • 3 Charcoal pieces
  • 3 Cloves
  • 1 Bay leaf
  • 3 Onions finely chopped
  • 1/2 teaspoon Garam masala powder
  • Salt to taste
  • Coriander leaves chopped for garnish

How to make Laal Maas Step by Step

How to make Laal Maas at home

Below is the instruction on how to make Laal Maas step by step

To begin creating the Laal Maas dish, fill a heavy-bottomed pan halfway with water. In a mixing bowl, combine the soaked Kashmiri red chilies and all of the dry spices, including cumin seeds, black cardamoms, green cardamoms, cinnamon stick, cloves, and bay leaf.
Allow it to boil and then turn off the heat when the dry red chilies soften.
Allow it to cool somewhat, then use a mixer grinder to grind the spices into a fine paste.
In a large mixing bowl, combine the mutton, yogurt, cumin powder, coriander powder, turmeric powder, one tablespoon ginger garlic paste, and the dry red chilli paste you made earlier.
Mix everything thoroughly and place in the refrigerator for an hour to marinate.
In a heavy-bottomed pan, melt the ghee.
Sauté the onions until they turn a light brown color.
Sauté for a minute with the remaining ginger garlic paste.
Add the marinated mutton to the onions and cook for two to three minutes on high heat.
In the pan, combine the salt and water (retained from cooking the dry red chilies).
Cook for 20 to 25 minutes with the cover on the pan. If you want a watery consistency, add extra water.
Once the mutton is cooked, light the charcoal in a small metal dish and set it in the center of the pan.
Add two to three cloves to the coal, pour in some ghee, and cover the pan with a lid for two to three minutes.
Remove the charcoal bowl, re-heat the curry, add the garam masala, and give it a short swirl before removing from the fire.
Transfer to a serving dish and top with coriander leaves.
Serve steamed rice, or roti with Laal Maas.

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